We always end up having egg whites left over from cooking. Apart from meringue, which can be used to make a favourite of our family, Eton Mess; I struggle to find uses for these leftover whites. I recently discovered friands; a version of the classic French financier which is popular in the antipodes. These little cakes use almond flour and lightly whipped egg whites to form a delicious sweet morsel, which compliments the acidity of raspberries brilliantly.
You will need (makes 24 small friands)
4 egg whites
A dash of Rosewater
60g margarine melted
125g ground almonds
250g cups gluten-free icing sugar
70g gluten-free plain flour
A dash of sunflower oil
150g frozen raspberries
50g flaked almonds
Preheat oven to 180°C. Beat egg whites for 1 minute or so until they are frothy, but not firm. Add the milk to the melted margarine and dash of Rosewater, before combining with egg whites. Fold ground almonds into mix using a wooden spoon, before sifting the icing sugar and flour into the bowl, then gently folding it all together. The less the mixture is moved around at this point, the lighter the friands. Grease a 12-cup mini muffin (or friand )tin with a little oil, then spoon equal amounts into 12 holes. Press 2 raspberries in each friend, so they are covered with mixture and then top with a few flaked almonds.
Bake for 20 minutes or until firm to touch on the centre. Leave in pan for a few minutes before turning friands out onto a wire rack to cool.